In a saucepan with a tight-fitting lid, heat the oil and sauté the onions for 3 minutes. Stir in the Bulgar and sauté for 2 more minutes. Add the boiling water, cover, and bring to a boil. Reduce the heat and gently simmer for 10 minutes. Add the apricots without stirring them in, cover, and cook for another 5 to 10 minutes, until the water is absorbed and the Bulgar is fluffy. Stir in the mint, parsley, and lemon juice. Add salt and pepper to taste. Serve garnished with wedges of fresh tomato and lemon, and top with grated feta if you like.